Depending on which internets sites you read we either began the 3rd trimester during Week 27 or will begin the third trimester in Week 28. Either way…I feel like this time has passed so quickly. We will be parents in a matter of weeks…we’re almost to single digits! As of today, 11 weeks and 6 days! I have tried to be present and savor every moment even the smelly ones.
Lisa’s belly continues to grow but she is not quite ready for maternity clothes yet. We watch and talk to the baby as it wiggles around. Man is that baby active…We were cracking up watching Lisa’s belly just out at the little thumps which I picture being elbow punches. I tried to capture a little video but I kept missing it. We talk about what our baby may look like and wonder which of our chosen baby names we will get to use. We decided to add to the fun of guessing what the baby will look like with our friends and family….AND YOU! It is totally free and super easy! We had a request to post pictures of Lisa’s belly to make guessing using old wives tells easier for those who spend too much time on the internet looking up old wives tales…(cough cough PB).
Week 26 and Week 27 called for some winter friendly ingredients, zucchini and acorn squash! Zucchini is a staple in our home like peanut butter and jam…we use it for spaghetti, fajitas, tacos, burritos, quesadillas, pizza, stir-fry, etc…It is all-purpose for us so I thought I would do something different with it. My mom made zucchini bread when I was growing up but I do not think I have attempted it as an adult and certainly not as a vegan! So I made some zucchini bread which is delicious and came out of the bread pan in perfect condition!
Vegan Zucchini Bread – By Hell Yeah It’s Vegan
- 6 tbsp ground flax seeds
- ½ c warm water
- 2 c turbinado sugar (or light brown sugar)
- ½ c oil
- ½ c applesauce
- 1 tsp vanilla
- 2 to 2½ c grated zucchini (~3 medium-sized ones)
- 2 c all-purpose flour
- 1 c whole wheat flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tbsp cinnamon
- 2 tsp nutmeg
- 1 tsp salt
- 1 c chocolate chips or raisins, optional
- Grease two loaf pans.
- Mix together flax seeds and warm water.
- Add sugar, oil, applesauce, and vanilla; beat well.
- Add grated zucchini; stir til combined.
- In a separate bowl, sift together remaining dry ingredients.
- Add dry mixture to wet and stir just until dry ingredients are moistened and everything is incorporated evenly; some lumps are fine. If adding additional mix-ins, fold them in now. Divide batter between prepared pans.
- Bake at 350 for 50-55 minutes, or until knife inserted in center of loaf comes out clean. Let cool a few minutes before slicing.
I am a big fan of all varieties of squash! It is one food that I find delicious in any form as well. As the weather gets colder and colder here, I am craving soups! So I found a delicious recipe to turn these acorn squash into liquid gold!
Roasted Acorn Squash Soup – By A Sweet Pea Chef
- 3 acorn squashes, sliced in half (through stem) and seeds removed (I only had two so I used two sweet potatoes as well)
- 1 tsp. kosher salt, plus more to taste
- 1 tsp. ground black pepper, plus more to taste
- 2 tbsp. olive oil
- 2 carrots, chopped
- 1 granny smith apple, cored and chopped (I used a Honeycrisp)
- 1 shallot, chopped (skipped since I didn’t have shallots)
- ½ yellow onion, chopped
- ½ red onion, chopped
- ½ tsp. dried ginger
- ¼ tsp. dried sage
- ⅛ tsp. cayenne pepper
- ⅛ tsp. ground allspice
- 4 cups vegetable stock
- Preheat oven to 400 degrees.
- Line baking sheet with aluminum foil or parchment paper.
- Lightly sprinkle with kosher salt and ground black pepper. Place squash, cut-side-down, onto baking sheet. Roast in oven for 45-50 minutes, or until flesh is tender and easily pierced. Remove from oven and allow to cool.
- Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside.
- In a large, deep pot, heat olive oil over medium-high heat until hot. Add carrots, apple, shallot and onions and saute until tender, about 6-8 minutes. Once tender, add ginger, sage, cayenne, allspice, squash flesh and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes.
- Remove pot from heat and puree mixture, either with an immersion blender (best thing ever), a blender (in batches) or a food processor.
- Once pureed, season with any additional salt or pepper to taste. Garnish with thinly sliced red onion or apples, if desired. (I topped mine with some vegan sour cream and ground pepper)
Don’t forget to Guess What’s in Lisa’s Belly!! Click Here to add your two cents!